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Substitute for "chili garlic sauce"?

m
Marsha Mar 9, 2010 08:44 AM

My recipe calls for 2 tablespoons "chili-garlic sauce (found in Asian aisle)" and I don't have any. Can I use fresh garlic and sriracha, and if so, in what proportion and how much? It's a slow-cooker pork dish, and calls for soy, brown sugar, fresh ginger, 5-spice as well. Any ideas?

  1. MandalayVA Mar 9, 2010 08:50 AM

    Sriracha in the same amount should be fine, particularly if you're going the slow cooker route.

    3 Replies
    1. re: MandalayVA
      m
      Marsha Mar 9, 2010 08:59 AM

      Okay - I'll get brave and use sriracha - I was just worried that it might be too fiery.

      1. re: Marsha
        paulj Mar 9, 2010 09:24 AM

        You could go light on the hot stuff at the start, and add more if needed at the end.

        There are various chile and garlic sauces in Asia. One, the Thai style often labeled 'for chicken' is rather mild, and distinctly sweet.

        1. re: paulj
          m
          Marsha Mar 9, 2010 10:56 AM

          Turns out I could't find my sriracha so, since I had to buy baby bok choy anyhow, I picked up a jar of Lee Kum Lee Chili Garlic Sauce, from Hong Kong. It wasn't labeled as being for anything, but it did say that 3 tablespoons would be suitable for stir-frying half a pound of meat. I do suspect that it's not as hot as a similar amount of sriracha; I'll report on how it works.

    2. v
      Val Mar 9, 2010 08:57 AM

      Marsha, also can you please report back on how the dish came out? Sounds really fabulous!

      1 Reply
      1. re: Val
        m
        Marsha Mar 9, 2010 08:58 AM

        Will do.

      2. w
        Whats_For_Dinner Mar 11, 2010 07:32 AM

        This is the one I have: http://4.bp.blogspot.com/_7CX1U3qAXRc...

        It's HOT. Hotter than Sriracha, for sure, and much hotter than sambal. It's similarly-textured to sambal, though (still has some texture to the paste, plus includes the seeds of the chiles.

        )

        I'd say you'd be okay substituting sriracha, but expect to have to add a little extra.

        I wonder if the recipe is calling for this kind, though -- two tablespoons of the stuff I have would make almost any dish inedibly hot, and I'm not wimpy about my chiles. Hmm.

        1. m
          Marsha Mar 11, 2010 09:18 PM

          i broke my elbow and wrist that afternoon, so please forgive the lack of capitalization in this report. the pork was quite good - 3/4 cup each soy sauce and brown sugar, 3 T chili-garlic sauce, 2 T grated fresh ginger, 1.5 t. five-spice powder, 1/2 t.. black pepper.
          2.5 lbs pork shoulder cut off bone in 2" cubes, crock pot on low for 7 hours. then thinly slice a head of baby bok choy and mix in for 10 minutes more. sprinkle with green onions and serve over rice. quite good. recipe adapted from a blog that adapted it from real simple.

          2 Replies
          1. re: Marsha
            v
            Val Mar 12, 2010 07:51 AM

            WHAT??!!!! Poor thing...are you alright? Well, thank you very much for posting back...hope you're better soon! ((((Marsha))))

            1. re: Val
              m
              Marsha Mar 12, 2010 09:20 AM

              thanks - i'm soaking up all the sympathy i can get, i must say it was nice to have dinner in the crock pot, ready to eat, when i had to stop using my arms. i can't wait until i can slice bread again!

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